Adele Yedid MS, RD

We all somehow inherently know that kale is good for us. From fast food eaters to health food fanatics, children to adults, dietitians to laymen…kale is pretty much a universal health food. Even my computer seems to have gotten the memo on this nutritional giant. While gathering data on kale I typed the words “nutrition” into a Google search and before I could even type the words “of kale,” a funny thing happened. The first search option to pop up was “nutritional perks of kale.” Either my computer is psychic or there’s a major buzz surrounding the health benefits of this green vegetable.

So what’s the hype? Maybe it’s because kale is just so green, or probably because most people don’t like to eat it. We all know that the best test determining how good a food is for you is how bad it tastes, right? (Loud, annoying buzzer) WRONG! I would like the opportunity to disprove that.

Let me begin with a little background information on this “superfood.” Just like your favorite superhero, kale is tender yet strong (proven by its ability to be eaten from raw to braised), fights the bad guys (diseases like cancer and heart disease), puts things back where they belong (as in cholesterol and waste- you get it), and saves the good guys (provides a plethora of antioxidants, vitamins and minerals). Specifically, kale is an amazing source of antioxidant vitamins A and C, as well as one of the highest available food sources of vitamin K. It is actually so high in vitamin K (which works in blood clotting factors) that those on blood thinners may be advised to avoid it as it can be counteractive to their medication. Among the specific types of the antioxidants found in kale are the carotenoids and flavonoids, which are the primary factors giving kale its anti-cancer capabilities. I can continue, but I will spare you and simply say that going through kale’s nutritional roster makes me wonder if it was spinach Popeye was eating all that time.

I am aware that all this nutritional jargon may not be enough to convince some of you skeptics. My husband Eli was an avid kale chips hater. He would list it on his top 10 worst foods. He would make faces as I ate it at dinner. He strongly felt that I could eat it only because I am a registered dietitian who grew up on a macrobiotic diet, and I would agree to appease him. But despite that, I couldn’t prove to him that I truly did enjoy it. I had to find a way to present it to people like my husband who were on the other side.

And so, I searched and read and tested and tasted. What follows are two recipes that I feel can change your mind if it needs changing. I would like to showcase kale’s versatility by presenting it to you in both cooked and raw form. We will start for the faint of heart with a recipe for spicy kale chips, a crispy and light snack that your kids will fight over. From there we will graduate to enjoying kale in its green glory with my asian sesame kale salad, fresh, earthy and vibrant. Talk about spring cleaning!

Purchasing

For the purpose of my two recipes we will be using curly kale. Other varieties of kale are lacinato or dinosaur kale, as well as ornamental (purple) kale. When buying curly kale I like to look for a bunch that is full, firm and has tight curls. Kale that feels wilted is not fresh and will not have the flavor or nutrition that it should. The color should be deep, rich green, and free of yellowing and obvious blemishes. I choose organic kale which is free of pesticides, herbicides and fungicides.

Washing

Kale should be thoroughly washed, leaf by leaf in cold water. It can then be gathered it in a salad spinner, sprayed with a vegetable wash and allowed to soak for 2-3 minutes to get rid of any critters or dirt that may still be present. Spin it dry and you are ready to go.

Chopping

Always remove the tough center stem of the kale, then chop to your desired sized pieces

SPICY KALE CHIPS

• 1 bunch kale
• 1 tablespoon olive oil (in sprayer bottle such as misto)
• ¼ tsp sea or Himalayan salt
• ¼ tsp hot pepper flakes

1. Preheat oven to 350 degrees
2. Wash kale, remove hard inner stem, cut into bite size pieces
3. Spray with olive oil and sprinkle with salt (if a misto is not available, simply drizzle with olive oil and toss to coat evenly)
4. Optional: sprinkle with any or all of the following for added flavor: lemon juice, apple cider vinegar, sesame seeds, cumin
5. Place on parchment lined baking tray, bake for 15-20 min until crispy but not burnt on edges.

ASIAN RAW SESAME KALE SALAD

• 1 bunch kale (yield approx 8 cups)
• 2 cups purple cabbage (sliced thin)
• 2 cups shredded carrots
• ½ cup thinly sliced scallions
• ¼ cup toasted sesame seeds (I buy raw, hulled seeds and toast myself)
• Optional: ¼ cup currants

Dressing:

• Juice of 2 lemons
• 2 tsp brown rice vinegar
• 2 tbs tamari
• 1 tsp agave nectar
• 1-2 garlic cloves (crushed)
• 1/3 cup extra virgin olive oil
• 1 tsp toasted sesame oil

1. Wash and dry kale thoroughly, cut out tough center and chop into bite size pieces
2. Chop cabbage and scallions, shred carrots
3. Toast sesame seeds in pan over low flame, moving pan continuously. Take out of pan at first sign of toasting. Do not allow to burn, should get tan
4. Combine kale, cabbage, carrots, scallion and sesame seeds (and currants if using)
5. Mix all dressing ingredients and add to salad. You can dress this salad in advance, as the kale can withstand the dressing and it will allow the flavors to develop.
6. Serving suggestion: as seen in the photo, serve atop a bowl of soba noodles and vegetables in dashi for a balanced meal.

I hope that I have been successful in tempting you to try this nutritional powerhouse. I figured if I haven’t convinced you as of yet I will leave you with the thoughts of my macho husband texting me from the work just the other day: “Hey, is there any kale salad left? I’ll send someone over to pick it up.” Now that’s victory.

Are you willing to take the plunge?

Adele Yedid

contact me  at  AyedidRD@gmail.com

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ENDIVE and ARUGULA SALAD  WITH SPICED MATZO CRISPS by Lisa Ades

This is a delicious Passover fatoush salad adapted from a recipe by Susie Fishbein. You can replace the endive and arugula with chopped romaine hearts. The Spiced Matzo crisps are also good as a snack or to serve with twisted cheese:

Spiced Matzah Crisps:

• 3 Matzos
• olive oil
• ground cumin
• garlic powder
• sea salt
• freshly ground black pepper (or Aleppo Pepper)

Fatoush Salad:

• 4 heads Belgium endive
• 1 cup arugula
• 1/8 cup fresh mint leaves, stems discarded
• 1 8-10 inch English cucumber, peeled and diced into 1 inch pieces, or salad cukes
• 1/4 cup flat leaf parsley
• 1 cup grape or cherry tomatoes, halved
• juice from ½- 1 lemon
• 4 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• kosher salt
• sumac (optional)

Directions for this Kosher Recipe:

Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper or Aleppo pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.

Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper and optional sumac. Add to the salad, tossing to combine.

Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.

I recently tried a new salad dressing from the new SBH Cooking for a Cause cookbook and it was too good not to share with all of my Jewish Hostesses. Its light and sophisticated, yet very kid friendly.  It’s much easier for me to whip up large quantities of salad dressings in a Cuisinart than mixing in a bowl. I doubled the amount of ingredients called for in the original recipe, and stored it in a jar in the fridge. Perfect on top of any type of salad! Use it all week- this past Shabbat I drizzled it on top of sliced grilled chicken salad with olives and radichio. Yum! Enjoy! Marlene

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing:

• 4 tbsp lemon juice
• 2 tsp dijon mustard
• 2 tsp red wine vinegar
• 2/3 cup extra virgin olive oil
• 2 shallots
• salt and freshly ground pepper

1. While Cuisinart blade is running, drop the 2 shallots in to be minced.
2. Pour in all other ingredients except for olive oil.
3. While blade is spinning slowly add olive oil to make sure the dressing is emulsified.
4. Add salt and pepper.
5. Store in a jar and use throughout the week!

Related articles

• Salmon with Crushed Pistachios and Grated Lemon Peel (thejewishhostess.com)
• Lisa’s Endive, Green Apple, and Pistachio Salad (thejewishhostess.com)

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My neighbor Miriam is a beautiful woman inside and out. Her glowing personality is evident with every greeting, smile, and hug that that she gives with the utmost generosity. Miriam’s vivid and deeply hued table top Mexican themed dinner table decor instantly put her holiday dinner guests in a festive mood, and these pictures make me happy every time I look at them! These fiesta themed dinner  table top photos are truly beyond words, and I am so happy to present it to my Jewish Hostesses!

Miriam used Mexican blankets as her table runners, and scattered gloriously striped Mexican pillows among huge fruit and flower filled champagne glasses as her ingenious centerpieces. Her dining room table served as a buffet table as the huge doors behind beckoned her guests to the fabulous Sukkah that was built as an extension to her home. Thank you Miriam for sharing your fabulous Mexican themed Sukkkot dinner party with us!

p.s. If  you love this Mexican fiesta table setting theme as much as I do, then please checkout these Mexican party supply sites:

•  http://www.elchamaco.com/mexican-blankets.php
•  Mexican Party Supplies
•  More Mexican Party  ideas from The Posh Pixie
• I love these vases and crafts made by Mexican artists- great centerpiece finds! HERE and HERE!

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• Grilled Watermelon and Arugula Salad for Sukkot Lunch (thejewishhostess.com)
• Sleek, Chic (and Cheap) Sukkot Salad Array (thejewishhostess.com)
• Make Your Own Gorgeous Holiday Napkin Rings In 10 Minutes or Less! (thejewishhostess.com)
• Sukkah by the Sea (thejewishhostess.com)
• Easy Linguine with Sun-Dried Tomatoes, Olives & Lemon (thejewishhostess.com)
• Sensational Sukkah Display at Table-Set-Go Charity Event by the Seashore (thejewishhostess.com)
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Last Shabbat I made a crunchy, colorful chopped taco salad inspired by my favorite  new gourmet kosher cookbook, Chef At Home published by the Magen David Yeshivah PTA. If you haven’t heard about this new 400 page kosher cookbook yet, than make sure you order a copy soon from Yvonne Franco . Once you have it in your kitchen, you wont be able to cook a meal without it!

Add this healthy new salad to your holiday lunch menu. Its a great change from the traditional boring salads that we’ve gotten used to.

For this healthy kosher recipe, I used healthy organic tacos from Omni Health located on avenue U in Brooklyn. I also added fresh chopped jicama which adds a delicious low calorie crunch to the mix.

Ingredients:

• 1 head romaine chopped
• 2 small ripe tmatoes
• 2 cucumbers
• 1 red onion chopped
• 1 can chickpeas
• 1 can red kidney beans
• 1 avocado cubed
• 2 corn on the cob, steamed and shucked
• jicama cubed into small pieces
• several tacos, toasted and broken into 1″ pieces

Dressing:

• 1 teaspoon Dijon mustard
• 1/2 cup of olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon sugar or Splenda
• 1-2 teaspoons of cumin
• juice of one lemon
• juice of one lime
• 1 teaspoon of garlic, crushed
• 1 teaspoon light mayonnaise
• salt and pepper

Directions for this Kosher Recipe

1. In a large serving bowl combine all ingredients except for taco chips.
2. Blend salad dressing ingredients
3. Pour and toss
4. Top with taco chips and serve.

Related articles

• Lisa’s Endive, Green Apple, and Pistachio Salad (thejewishhostess.com)
• Italian Panzanella Salad by Lisa Bailey (thejewishhostess.com)

I first met Lisa Ades about three years ago, when I was searching high and low for a film maker to help interview 300 of our communities elders for the Joseph J. Sitt Sephardic Heritage Museum. Being a sheltered yeshivah girl from Brooklyn, I was truly mystified as to how I would go about such a project, but Hashem had his plan.

After asking around in supermarkets, exercise class, (“does anybody know a film maker….?) etc. and at marjan games, I finally got a call from my friend Barbara Azizo who said, “remember when you asked me about a fillm maker? I just remembered I DO know someone….”

After interviewing several other talented people, I knew that Lisa was the right person for the job. Lisa’s grandfather  Joe Ades had come to this country from Aleppo at about the same time that mine had arrived. Her family was raised in Brooklyn, N.Y., but at a certain point, Lisa’s dad had decided to move out of state. Lisa went on to film school, won several awards for directing the Channel 13  New York Series, among others.

When Lisa heard about this opportunity,  she gave up her public career  for the chance to dig into her family roots alongside me, both of us being exactly the same age. All in all, we have interviewed over 300 people together with Joe Sitt as executive producer, to produce a 10 part documentary series on the history of the Sephardic Community. Stay tuned for Episode 3- Life in Bensonhurst- The Depression 1930′s…… to be seen October 9 in Avery Fisher Hall at Lincoln Center …. tickets going fast……

By the way, Lisa is a gourmet cook whose recipes have been featured in Saveur Magazine….

” Hi Marlene-I got tired of eating boring lettuce leaves every night so created this bright, crunchy salad, incorporating all the shades of green for spring – pale green endive, bright green apple, deep parsley and gorgeous pistachios. We liked it so much I made it again the next night. And the next night… Lisa Ades”

Lisa’s Endive, Green Apple, and Pistachio Salad:
• 4 large heads endive (or 6 small ones) about 1.5 lbs.
• 1 large green apple
• 1 lemon
• ¼ cup flat leaf parsley, chopped coarsely
• ¼ cup dry roasted, unsalted pistachio nuts

Dressing:
• 1/2 shallot, minced (about 1 Tbl.)
• 1 Tbl. sherry vinegar
• ½ tsp. Dijon mustard
• 1 garlic clove, smashed lightly
• 3 Tbls. extra virgin olive oil
• Salt and pepper
• a half teaspoon of honey

1. Cut apple into 4 large pieces around the core and julienne or cut into thin strips. Remove to a small bowl and toss the apple well with the juice of one lemon. This will prevent the apple from discoloring (and adds a citrusy flavor to the salad).

2. Separate endive leaves; stack them and cut into long strips on the diagonal. Put them in a large bowl with the chopped parsley. Mix in the apple and pistachios. This can be refrigerated until ready to serve.

3. Make dressing: in a small bowl, mix the minced shallot with the vinegar and let macerate for 10 mins to ½ hour. Wisk in the mustard, a whole garlic clove lightly smashed with the side of a knife, salt and pepper to taste and honey.

4. When ready to serve, remove garlic clove and dress salad, using a little dressing at a time until it’s just coated.

My friend Rina Dweck is a superb hostess, always whipping up summer salads and main dishes with ease.  Savor the photos below which illustrate her typical Shabbat lunch during the summer months.  Rina’s menu always  focuses on vegetarian, Mediterranean and healthy dishes.  She only uses fresh produce, preferably fresh, organic and locally grown. Friends and family always feel very comfortable at Rina’s table because everyone is involved in the preparation.

Her meals always taste especially unbelievable because she lives right on the ocean, and when you’ve got that view- there are absolutely no complaints!!! 

When she is not cooking, Rina also happens to be a fabulous artist! Check out Rina’s  Facebook  page PROJECT FACE where she  re-invents her own face daily.

Could these pics all be THE SAME GIRL????? Amazing!!!!

Enjoy! Marlene

eggplant / feta roll -ups.  Get the delicious kosher recipe HERE!

savory ricotta cheesecake with radicchio

tomato/mozzarella  salad

pasta with asparagus

raw beet salad

If you want information about PROJECT FACE, please email RINA @ Rinadweck@aol.com

Related articles

• Grilled Eggplant with Feta, Mint, and Chili (thejewishhostess.com)
• Italian Panzanella Salad by Lisa Bailey (thejewishhostess.com)

photo via the passionate cook

Thanks Lisa Bailey for sending in this yummy Shabbat Panzanella salad recipe!

Panzanella salad is  from the cuisine of Tuscany, Italy, who have always made innovative uses for their “leftovers”, including their leftover crusty bread. There are many variations for this delicious Panzanella salad, and I also like this version with basil pesto from  the passionate cook. I also did an extra bit of research and added a Panzanella recipe video from Tribeca Grill.
Enjoy Lisa’s recipe! Try it this Shabbat for lunch.

I’m posting  this kosher recipe Monday, July 11 in honor of Lisa’s new addition to the family! Mabrook!

Marlene

Hi Marlene,

I love trying new light salads for saturday lunch in the summer . My favorite is bread salad . It’s so colorful and makes a beautiful presentation!

Ingredients:

• One loaf Italian bread ,one day old cut into cubes
•                   Mozzarella cheese (I like the one from Costco)
•                   A bunch of fresh basil, chopped
•                   About 2 dozen sun dried tomatoes  in oil chopped
•                   About 2 dozen grape tomatoes chopped
•                    1-2  Avocados cut up
•                    Juice of 3 lemons
•                    Extra virgin olive oil
•                    Balsamic vinegar to taste

Directions:

Chop all ingredients and mix. You can add the olive oil as desired.
If you would like it to be pareve leave out the cheese .
Hope you enjoy!

Lisa Bailey